Counter-current osmotic dehydration of carrot and apple in sucrose solutions and sugar beet molasses
2011
Mišljenović, N., Faculty of Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Lević, Lj., Faculty of Technology, Novi Sad (Serbia) | Stojiljković, S., Fabrika šećera Bačka, Vrbas (Serbia) | Kuljanin, T., Faculty of Technology, Novi Sad (Serbia)
Counter-current osmotic dehydration of carrot and apple in the sugar beet molasses (50, 60, 70 and 80%) and sucrose solution (40, 50, 60 and 70%) was examined. After dehydration in less concentrated solution, the sample of carrot/apple was transfered into the higher concentrated solution. Each phase lasted 15 minutes, and whole process of the dehydration lasted 1 hour. Experiments were carried out at atmospheric pressure and temperature of 65 deg C. Dry matter content of apple was changed from 13.43 to 42.3% in sugar beet molasses, while in the sucrose solution dry matter content was increased from 15.05 to 43.89%. In case of counter-current dehydration of carrots, dry matter content was varied from 11.19 to 42.11% when sugar beet molasses was used as an osmotic solution, while in the case of sucrose solution dry matter content was changed from 11.43 to 43.21%.
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